boil the garlic in the milk | |
| slice and bone the anchovies |
| |
rinse with vinegar until removing the salt | |
| melt them into hot olive oil. |
| |
add garlic and a little of milk | |
| fry slightly until the garlic is softened |
whisk until a homogeneous cream | |
| the consistence must be dense and snmooth |
serve hot in a bowl | |
| to be combined with a pinzimonio |
and if available use the cardoon or artichoke thistle (cardo gobbo), a delicious combination | |
| only the stems are edible |
boil them one minute in salted water | |
| then remove the filaments |
and now good appetite | |